The R5000 Cook Book

The world's über cook book comes not from an überchef but from one of the world's übergeeks (with endorsements from überchefs), Microsoft's former chief technology officer and master of the forced upgrade Nathan Myhrvold.

Doos Wyn

Chateau de Cardboard, Happy Box, Pap Sak, Bonteheuwel Briefcase, call it want you want box wine can easily pack a punch above – albeit it previously low - expectations. But the quality of boxed wine has improved in recent years.

According to www.winetimes.co.za these are the best boxes in the ring today:

Rust & Vrede - Yin & Yang

It must have been really easy for the Eat Out judges to award Rust & Vrede as top restuarant if yesterday was anything to go by. On this occasion - a tasting of selected vintages going back to '79 to reveal their style evolution followed by lunch paired with their current releases - the cheese course nearly pipped the pigeon as my pairing of the day but I settled on a tie.

The Tête de Moine cheese served with Hazel’s Curried Peach, Samoosa Wafers and Basil Gel was paired with Tinta Barocca 2000 port. It again revealed the skill and experience of both chef David Biggs and sommelier Neil Grant. One of the features of this cheese - just like the port - is that it evolves with increased exposure to air (pictures ex google)and can show nutty wine-like aromas when matured.

Glen Carlou opens new kitchen, launches new menu

The wineland's eclipsing bigger brother Cape Town on the culinary scene continued unabated yesterday with Glen Carlou's opening of their new kitchen and chef Hennie van der Merwe's delightful new menu.

Hennie with some of his Restuarant@Glen Carlou team

Hennie has been touching the stars throughout his career and it’s a matter of time before he bags a few of his own. After graduating from the Culinary Academy in 2003, he made the ideal start to his career, working with Michelin star chef and Raymond Blanc protégé Phil Alcock at Cellars-Hohenort.